Fresh Roasted Pumpkin Pie
User Reviews
5
Fresh Roasted Pumpkin Pie
Description
The pie starts with a rolled-out pie dough shaped into a dish, then brushed with egg wash for a shiny finish. The filling is prepared by mixing roasted pumpkin puree with eggs, brown sugar, melted butter, heavy cream, and a blend of cinnamon, nutmeg, allspice, and a pinch of salt. The mixture is blended until smooth to maintain a creamy texture.
Baking begins at a higher temperature to help set the filling's surface, then continues at a lower temperature to cook through without overbaking. The result is a custard-like pie with deeply roasted pumpkin flavor and warm spice notes. The pie crust adds a flaky, buttery balance to the smooth filling.
This pumpkin pie works well served with fresh whipped cream as a classic accompaniment. The use of fresh roasted pumpkin adds a more pronounced, slightly earthy pumpkin flavor compared to canned alternatives. The pie is suitable for holiday meals or any occasion celebrating seasonal harvest flavors.
The homemade pumpkin puree can be prepared ahead and frozen for up to two months, offering convenience. Baking decorative crust shapes separately allows for personalization without compromising the baking of the main pie.
Ingredients
Pie Crust:
- 1 pie dough recipe pie crust Vegan, Ultimate All Butter Pie Crust or Grandma Rhea's Pie Crust
Pie Filling:
- 2 cups pumpkin puree Pumpkin Puree: cut 2 pie pumpkins in half and gut insides. Roast face down on lined baking sheet at 350 F for 1 hour, then, let cool on pan. Take out pumpkin flesh with a spoon and put in a blender and puree until smooth, fresh, roasted, prepared
- 2 tablespoons butter melted, good quality
- 3 large egg room temperature, organic
- ½ cup brown sugar
- 1 cup heavy cream
- 1 teaspoon ground cinnamon fresh
- 1 teaspoon nutmeg fresh grated
- ½ teaspoon allspice
- 1 pinch salt
- 1 egg beaten (egg wash for crust)
Instructions
- Preheat oven to 400 F
- In a stand mixer (may use an electric hand mixer) with the whisk attachment, mix the eggs and sugar until creamy. Add pumpkin, a pinch of salt, butter, cream and spices. Mix until well combined.
- Roll out pie dough and shape it into a pie dish. With a pastry brush, gently cover the edges of the crust with eggwash.
- Pour the prepared pie filling into the pie dish (if using decorative shapes, bake them separately on a sheet pan at 350 for 10 minutes until golden brown).
- Bake at 400 F for 15 minutes, then turn it down to 350 F for 45 minutes.
- Serve with freshly whipped cream, if desired. Enjoy!
Notes
- Prepare the pumpkin puree in advance by roasting and blending, then freeze for up to two months for convenience.
- Decorative pie crust shapes can be baked separately at 350F for 10 minutes until golden before assembling the pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 131mg | 44% |
| Sodium | 165mg | 7% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 10190IU | 204% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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